Mushroom Caviar
By: Helen Pitlick
Published: Thursday, December 17, 2009 - 8:32pm

Ingredients




1/4 cup minced shallots
1 tablespoon non-hydrogenated soy margarine
2 tablespoons vegetable broth
1 pound fresh mushrooms, minced
1 tablespoon dry sherry
1 tablespoon minced fresh parsley
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

1 Saute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring constantly. Add sherry, and stir gently. Stir in fresh parsley, dried thyme, salt and pepper. 2 Remove from heat and allow mixture to cool. Pack mushroom mixture into a small crock or container and chill at least 2 hours.

About


Serve with toasted french bread rounds.